Ingredients
- 3 or 4 pears depending upon size. Green Anjou pears are especially good for pies if you can find them.
Pastry cream
- 60 grams (1/4 cup) butter (room temperature)
- 200 grams (1 cup) sugar
- 2 eggs (room temperature)
- 30 grams (4 Tablespoons) AP flour
- 1 teaspoon vanilla
Cream sugar and butter. Add eggs one at a time and beat. Slowly add flour in 3 portions, beating slowly. Add vanilla and stir in.
For decoratively cut pears – Spread pastry cream on bottom crust and arrange pears and decorations on the cream.
For a simple, but beautiful pie, pour pastry cream over pear halves that have been placed in a 9″ unbaked pie shell.
For either: Sprinkle with cinnamon. Bake at 160 °C (325 °F) for 1 hour and 25 minutes or until toothpick comes out clean.